Chocolate Zucchini Bread with Nuts
Indulge in the perfect balance of decadence and wholesome goodness with this Chocolate Zucchini Bread with Nuts. This moist and rich quick bread combines the deep flavors of cocoa, a touch of warm cinnamon, and the natural sweetness of shredded zucchini for a subtle, nutrient-packed twist. Loaded with crunchy walnuts or pecans and melty semi-sweet chocolate chips, every bite is a delightful mix of textures. With just 20 minutes of prep time, this easy-to-make recipe is ideal for breakfast, dessert, or an anytime snack. Bake up a loaf of this irresistible treat, fragrant with vanilla and spices, and enjoy a slice served warm or at room temperature. Perfect for using up garden zucchini while satisfying chocolate cravings, this bread is a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoons Baking soda
- 0.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 1 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 0.5 cups Vegetable oil
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 2 cups Shredded zucchini (about 2 medium zucchinis)
- 0.75 cups Chopped nuts (walnuts or pecans)
- 0.5 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Fold in the shredded zucchini with a spatula or wooden spoon until evenly distributed.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
Gently fold in the chopped nuts and chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50 to 55 minutes or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 269 mg | 12% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 35.7 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 282 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
